Salmon and uni go so well together! Chef Kyungbin Min will show you how to make a seafood rice bowl using uni and salmon. This dish is all the flavors and textures of the ocean.
Korean Salmon and Uni Rice Bowl
Chef Kyungbin Min
Prep time: 20 minutes
Total time: 5 minutes
There’s something about salmon and uni – they just go so well together. All of the components of this dish are from the sea – think of it like the terrior of the ocean.
This is a perfect dish to make when having friends over, or a great lunch to make for yourself if you have access to high quality seafood that can be eaten raw!
Ingredients List
For the rice:
2 cups of cooked short or medium grain rice
1 tablespoon yondu
1 tablespoon sesame oil
1 teaspoon Masago
1 teaspoon tobiko
Sesesame seeds
1/2 cup prepared seaweed salad
1 tablespoon thinly sliced chives
Toppings
1/2 cup prepare seaweed salad
6 slices Raw sashimi grade salmon (slice yourself or use sashimi from your local grocery store or sushi restaurant)
2 tablespoons Masago
Fresh uni (that can be eaten raw)
Ikura
Sesame seeds
For serving:
Gamtae Seaweed or nori
Kizami wasabi or regular wasabi
Prep
Cook your short grain or medium grain rice
Slice the salmon if you are able to find sushi grade salmon to slice at home
Chef Kyungbin Min
How to Make a Korean Salmon and Uni Rice Bowl
Step 1
In a bowl, season rice with yondu and sesame oil. Mix well. Add the Masago, tobiko, sesame seeds and seaweed salad. Mix. Add the chives and mix again. Transfer rice to a bowl. Use the back of your spoon to gently flatten the rice so that we have a level top for “topping”
Step 2:
Top the rice with the seaweed salad, raw salmon, masago, and uni. Then top everything with some Ikura. Garnish with sesame seeds. Serve with gamtae seaweed and wasabi or wasabi relish on the side.
Korean Salmon Uni Rice Bowl (dupbap)
Ingredients
- 2 cups of cooked short or medium grain rice
- 1 tablespoon yondu
- 1 tablespoon sesame oil
- 1 teaspoon Masago
- 1 teaspoon tobiko
- Sesesame seeds
- 1/2 cup prepared seaweed salad
- 1 tablespoon thinly sliced chives
- 1/2 cup prepare seaweed salad
- 6 slices Raw sashimi grade salmon (slice yourself or use sashimi from your local grocery store or sushi restaurant)
- 2 tablespoons Masago
- Fresh uni (that can be eaten raw)
- Ikura
- Gamtae Seaweed or nori
- Kizami wasabi or regular wasabi
Instructions
- Cook your short grain or medium grain rice
- Slice the salmon if you are able to find sushi grade salmon to slice at home
- In a bowl, season rice with yondu and sesame oil. Mix well. Add the Masago, tobiko, sesame seeds and seaweed salad. Mix. Add the chives and mix again. Transfer rice to a bowl. Use the back of your spoon to gently flatten the rice so that we have a level top for “topping”
- Top the rice with the seaweed salad, raw salmon, masago, and uni. Then top everything with some Ikura. Garnish with sesame seeds. Serve with gamtae seaweed and wasabi or wasabi relish on the side.